Cut each garlic clove in half. In a small pot, add a tablespoon of cooking oil, then add the garlic. Place the pot over low heat and slowly cook the garlic until it is soft and has taken on some colour. Add the cream, mustard, thyme, salt and pepper. Turn the heat up to medium-low and bring the cream up to a simmer. Turn off the heat and, using a fork, mash the garlic. Reserve.

Remove any leafy portions of the cabbage, then cut it in half through the core. Cut each of those into 3 wedges (for a total of 6 wedges). Remove any excess core. You’ll want to leave enough of the core on each wedge to hold them together.

Heat one tablespoon of cooking oil in a large pan over medium heat. Add wedges to the pan and cook for 2 to 3 minutes per side, until each side takes on some colour. Don’t overcrowd the pan, so cook in batches as needed. As each piece is finished, layer them into a 9-by-13-inch baking dish. Season the wedges with the apple cider vinegar, olive oil, salt and pepper and top with the sliced shallots.

Bake in a preheated-350 F oven for 12 to 15 minutes or until softened. Remove from the oven and pour the garlic cream over the cooked cabbage. Bake for another 5 to 8 minutes.

Remove from the oven and sprinkle the Gruyère cheese over the cabbage. Turn the oven on broil and place the cabbage on the middle rack of the oven. Broil for 5 minutes or until the cheese turns golden brown. Remove from the oven and let cool slightly before serving.